The Best Crock Pot Five Cheese Macaroni And Cheese / Soul Food

Dec. 16, 2016

This creamy five cheese macroni is comforting at the end of the long day.

Ingredients

Large elbow macaroni

1 Pound ((Uncooked))

Whole milk

2 1/2 Cup (40 tbs)

Half and half

2 Cup (32 tbs)

Garlic powder

1 1/2 Teaspoon

Grand diamond all purpose seasoning

To Taste

Salt

To Taste

Black pepper

1 1/2 Teaspoon

Smoked paprika

1 1/2 Teaspoon

Melted butter

1/2 Cup (8 tbs)

Yellow onions

1/4 Cup (4 tbs)

Cream cheese

1/4 Cup (4 tbs) ((room temperature))

Sharp cheddar cheese

1 Pound , grated

Colby jack cheese

8 Ounce , grated

Mozzarella cheese

8 Ounce , grated

Monterey jack cheese

4 Ounce , grated

Directions

GETTING READY:

1. Prepare all of the ingredients before starting the recipe. Allow the cream cheese to come to room temperature, chop the onions, and grate the cheeses.

2. Set aside 1 cups of the sharp cheddar cheese for the top of the mac and cheese.

MAKING:

3. First, turn the crock pot to the Low setting. Pour in the half & half, milk, all of the seasonings, cream cheese, butter, and onions.

4. Stir or whisk to combine. Taste to adjust the seasonings as needed.

5. Next, pour about 4 Quarts of water into to a large pot and bring to a boil over high heat. Add cup of salt to the boiling water.

6. Stir in the macaroni and cook for 3 to 4 minutes only. Once done, drain the pasta and stir it into the milk mixture.

7. Add and stir in all of the cheeses except the 1 cups of cheddar that was reserved for the top. (Note: At this point you may add some grilled chicken, chopped cooked bacon, jalapenos, raw asparagus, or raw broccoli, etc. If you add precooked vegetables they will be past the mushy stage once the dish is done.)

8. Top with the reserved cheddar cheese, cover with the lid, and cook on low for 2 Hours. For the last hour of the cooking time, turn the lid to allow some of the moisture to evaporate.